Jicama on brown rice cake with saffron aioli and micro basil.

Heirloom tomatoes and fontina cheese.

Chicken, tomato ragu, Asiago cup and basil sauce.

Southwest chicken, pepper jack cheese and pico de gallo coated with blue corn tortilla.

Potatoes, peas, shallots, cream and savory pop tart dough.

Fennel fronds and pickled mustard seeds.

Tomato cornet, lump crabmet and avocado sorbet with aleppo dust.

Crispy duck, pickled cucumber, cilantro and scallion with sriracha hoisin sauce.

Ahi tuna tartare, napa cabbage slaw and fried wonton taco with chili creme fraiche.

Daikon radish, Thai basil, cilantro and peanuts with lime soy sauce.

Roasted corn, coconut milk, poblano peppers and micro cilantro.

Tri-color carrot, honey, truffle oil and feta mousse.

Basmati, ground beef and mozzarella with roasted tomato sauce.

Sunchoke and roasted carrots with horseradish aioli.

Chinese BBQ glazed beef, micro cilantro and pickled finger pepper.

Homemade potato crisp with citrus zest.

Pickled cucumbers, carrots and scallions.

BBQ brisket and micro greens.

Yellow tomato, mozzarella, basil, balsamic reduction and toasted quinoa.

Mint apricot marmalate

Vinegar slaw.

Pickled jalapeno and cilantro.

Crumbled blue cheese and celery twist.

Asian greens, tricolor heirloom tomatoes, onion strings and cornbread croutons with balsamic vinaigrette.

Ricotta salata and rosemary honey almonds with avocado vinaigrette.

Toasted panko, shaved radish, pomogranate seeds and beet chip with poppy seed garlic dressing.

Fresh mozzarella, green olives, corn nuts and arugula with basil vinaigrette.

Smoked burrata, prosciutto chip, frisee, savory granola and cucumber herb vinaigrette.

Cucumbers, mozzarella, pickled red onions, nasturtium leaves, sweet hawaiian roll croutons, olive oil and balsamic and basil.

Skin on chicken thigh roulade, black quinoa, spring vegetables and peach vinaigrette.

Frenched chicken breast, tri-color potatoes, artichoke, grilled corn and chicken jus.

Seared chicken breast, cauliflower rice, heirloom tomatoes and mint coulis.

Roasted chicken breast, carrot puree, shaved carrot salad and pea shoots.

Spinach and sun dried tomato chicken roulade truffled mashed potatoes, summer beans and preserved lemon marmalade.

Cauliflower puree, summer vegetables and capers with piccata sauce.

Potatoes and wild mushrooms with truffled pea sauce.

Charred tomatoes, grilled corn, tostones and jicama slaw with ajo blanco.

Lemon oregano Asian sea bass, orzo spinach pilaf, summer fruit salsa and masturtium leaf.

Snapper, zucchini mousseline, summer vegetable melange and olives.

Summer succotash and citrus nage.

Beluga lentils, tomatoes and basil with white wine pan sauce.

Roasted fingerling potatoes and spring vegetables with tomato merlot sauce.

Lemongrass parsnip puree, wood ear and shiitake mushrooms.

Horseradish potato puree, tricolor baby carrots and paprika marmalade galze.

Romanesco puree and charred Romansco pickled blueberries with blueberry sauce.

Tenderloin, ratatouille, merlot demi and olive tapenade.

Peanuts, celery, leeks, pepper and forbidden rice.

Asparagus with roasted tomato sauce.

Spring vegetable melange, red vien sorrel, porcini broth and crunchy quinoa.

Vegetable noodles, tomato sauce and ricotta foam.

Sweet corn, asparagus and tomato with mascarpone cheese.

Pickled onion, fennel, lemon zest and brown butter.

Sriracha tricolor quinoa, baby arugula, chopped kale, fennel fronds, feta, baby heirloom tomatoes, cucumbers and shaved radish with lemon tahini dressing. Add chicken for an additional charge.

Mixed greens, mango, pineapple, carrots, roasted red peppers and crispy wonton strips with ginger mirin vinaigrette.

Romaine, red leaf, haricot vert, cherry tomatoes, cucumbers, black olives, grilled red and yellow peppers and toasted couscous provencai with balsamic vinaigrette.

Barley kale pesto, romaine, lemon, kalamata, olives, shaved watermilon radish, kohirabi and carrots with black garlic red wine vinaigrette.

Blueberry jam, cassis marinated blackberries, polenta pound cake and white chocolate croquants.

Compressed blackberries, honey tuile and ciutrus gel.

Malt cream, hazelnut dust and pretzel brittle.

White chocolate almond cake almond feuilltine crunch, strawberry basil mousse and basil mascarpone cream.

Coffee infused sponge cake, mascarpone cheesecake and kahlua cocoa cream.

Mango and passion fruit curd, toasted meringue, shortbread tart and guava sauce.

Dark chocolate ganache salted caramel, milk chocolate mousse, scorched marshmello and graham streusel.

Herb poached peaches, blood peach gelee and crispy coconut paper.

Blackberry vodka, lemonade and strawberry balsamic simple syrup.

Tequila, pineapple juice, licor 43, lime juice and cinnamon syrup.

Vodka, beet juice, ginger simple syrup and lime juice.

Silver tequila, agave nectar, carrot juice and lemon juice.